Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        rotini pasta -- cooked and
   6                    green onions -- thinly sliced
   2      small         zucchini -- thinly sliced
   2      cups          frozen broccoli and -- cauliflower,
                        thawed and drained
   1 1/2  cups          thinly sliced carrots -- parboiled
   1      cup           thinly sliced celery
     1/2  cup           frozen peas -- thawed
   1      2 1/4 ounces  sliced ripe -- olives, drained
   1      6 ounces jar  marinated artichoke -- hearts,
                        drained and quartered
                        ***DRESSING***
     1/2  cup           mayonnaise
     1/2  cup           bottled Italian salad -- dressing
     1/2  cup           sour cream
   1      tablespoon    prepared mustard
     1/2  teaspoon      dried Italian seasoning

Preparation:

In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over pasta and vegetables and toss. Cover and refrigerate for at least 1 hour.